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This is an interesting wine, from how it is made to how it tastes. The best blocks of Sauvignon Blanc are selected for this wine, the fruit must be as ripe as possible to minimise green characters and to help avoid caned peas characters from developing as the wine ages. Fermented in a 4000 ltr rotating tank the intention is to fully blend the yeast lees through the wine and manage oxidation to get the best results.. The wine then sits on lees in tank sulphured for 11 months before being finished and bottled. Managing Director Matt Rutherford says this is a challenging wine to make however the first time they produced the style the wine won gold at the San Francisco Wine Show.

The wine has a delicious texture with creamy characters from the yeast autolysis and ripe tropical fruit flavours. This is a layered, complex wine where the oak plays a background role rather than dominating the ripe flavours.